Content

• Advice

Fill the pot with cool water. Make sure the can of milk is submerged in water with the water level 5cm higher than the can. This way, the can will not overheat creating the risk of explosion and preventing the milk from getting burnt.

Place the can with a lid on a medium or large pot. Place the can upright so it won't float when the water boils.

Simmer over high heat. When the water starts to simmer, turn the heat to medium heat and simmer for 2 to 3 hours (2 hours if you want light caramel or 3 hours if you want thick and dark caramel).

• Check the can every 30 minutes. Turn the top of the can every half an hour to avoid overheating the end of the can. Add more water to the pot to make sure the water level is always 2.5cm to 5cm higher than the can of milk.

Remove the pot from the stove. After cooking for 2 to 3 hours, use a hole spoon or forceps to remove the can of milk from the pot and place it on the shelf. Wait for the can to cool and lower to room temperature.

• Do not open the can until it is really cool.

advertisement

Method 2 of 5: Use a two-stage steamer

1. 

   
   
   Prepare a two-stage steamer. Pour the water level about 5cm high into the pot of water downstairs and bring to a boil. Open the lid of the condensed milk can and pour it into the pot on top.
   • Use a saucepan and glass bowl if you don't have a double-steamer.Fill a small or medium pot halfway with water, and place a glass bowl over the top of the pot so it doesn't touch the water (you can reduce the amount of water to avoid this). Make sure the bowl is big enough to be on top of the pot.

2. 

   Boil the milk. Place the milk on the top floor of the steamer and cover. Simmer over medium heat. Stir well and simmer for 1 and a half to 2 hours until the milk is thick and the caramel color you want.
   • Use foil as a lid if you are using metal pots and bowls.

3. 

   
   
   Remove the pot from the stove. When the milk cools, stir the caramel milk until it is smooth and free of lumps. Allow the milk to cool for about 20 minutes before serving or cooking. advertisement

Method 3 of 5: Make caramel milk in the oven

1. 

   Preheat oven to 200 ° C. Open the can of sweetened condensed milk and pour the milk into a 23cm baking pan. Cover with foil.

2. 

   Bake for 1 hour. After 1 hour, remove the baking tray (with baking soda in it) from the oven. Remove the foil and stir the milk.
   • Check the consistency and color of the milk. If the milk has not reached the desired consistency and color, cover it with foil one more time and place in the oven with the baking sheet already filled with water. Add more water if needed.

3. 

   Check every 15 minutes. After the first 1 hour, check the milk regularly until it has the desired consistency and caramel color. Remove the milk from the oven when you are satisfied with the final product or until the milk is colored like peanut butter.

4. 

   Put the milk in a stirring bowl. When the caramel milk cools, stir for 3 minutes until it's smooth and creamy. advertisement

Method 4 of 5: Heat with a pressure cooker

1. 

   Cover the pot tightly and heat. Heat over high heat until the pot is under sufficient pressure. Then reduce the heat but keep the temperature high enough to maintain the pressure of the pot.
   • You should only keep the temperature high enough to simmer the water, but not too high for the pressure cooker to squeak.

2. 

   Continue cooking for 40 minutes. After 40 minutes, remove the pot from the stove.

3. 

   Reduce pressure. Allow the incubator to release the steam naturally and reduce the pressure, or open the valve to allow the pressure to escape faster. Do not open the pressure cooker until all the steam has escaped and the pressure has decreased.

4. 

   Open the pressure cooker and remove the can of milk. Use tongs or a hole spoon to remove the can from the water and onto the shelf. Allow the can to cool and lower to room temperature, and do not open the can until it cools. advertisement

Method 5 of 5: Heat in a slow cooker

1. 

   Prepare a can of milk. Peel off the label of the milk can. Place the unopened milk can upright on the bottom of the slow cooker. Pour water into the saucepan and cook slowly so that it is about 5cm above the milk can.

2. 

   Simmer for 8 to 10 hours. Let the caramel milk color light, cook for 8 hours; Cook for 10 hours to make the caramel thicker and darker.

3. 

   Turn off the slow cooker and remove the can of milk. Use a forceps or a spoon to remove the lipstick and place it on the shelf. Wait for the can to cool down before opening it. advertisement

Advice

• The caramel milk becomes thick when cooled. To give the caramel a medium consistency that you can pour or sprinkle, simmer over a double-steamer.
• Unused caramel milk should be stored in an airtight container and kept in the refrigerator.